Taste this!

Quick and Easy Sesame Shrimp Stir-Fry

I was stir-frying last night. I know. Big YAWN. No big whup. B-o-r-i-n-g.

But what you don't know? That despite the hefty gusts of juniper pollen thickened wind battering the casita (hefty gusts of juniper pollen thickened wind makes me downright prickly if not certifiable) I managed to gather my dull, throbbing wits long enough to create a new stir-fry sauce.

For you, Dear Reader.

JUNIPER ASSAULTED GODDESS(chewing)

So. What do you think? On a scale of one to ten?

PATIENT KIND HUSBAND(scraping bowl spotless)

Um. Really, really tasty. Eleven. And a half.

JUNIPER ASSAULTED GODDESS(blowing pollen thickened nose)

Really? Wow. Wait.(pause)It's not a twelve?

Quick and Easy Sesame Shrimp Stir-Fry Recipe

If you're not into seafood just skip ahead to the sauce part. This slightly nutty sauce would be fabulous on whatever you tossed in your hot little wok. Tofu. Chicken. You name it. Be happy.

Using a fork, blend the sesame tahini and oil in a glass measuring cup. Add the hot broth and stir to thin. Add the remaining ingredients and stir to combine.

Taste test. Does it need a little heat? Sweetness? More tahini? Salt?

Set aside and prepare your wok with a little high heat oil; set on medium high heat.

Add the onion to the wok and stir till softened. Add the garlic, carrots and cabbage; season with sea salt and stir. When the cabbage has melted a bit, add the prepared shrimp, wakame, water chestnuts and green tomato. Stir.

When the shrimp has just turned pink, add the Sesame Stir-Fry Sauce and stir to combine. Bring to a simmer and cook briefly until heated through (shrimp should be firm and opaque). Squeeze half a lime over the stir-fry. Stir again and serve over rice.

Garnish with a wedge of fresh lime.

Serves 2.

Recipe Source: glutenfreegoddess.blogspot.com

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I had to laugh at this Karina... my husband and I have this same conversation over every dinner I cook (and we're both being assaulted with allergies too!!) I'm always answering ONLY 3 1/2? (We say 1 out of 5) And then he will bump his answer up a notch!! lol

I feel for you. Juniper season hasn't hit here yet, but in a couple of months EVERYTHING will be coated in a thick layer of yellow dust. You kind of have to rely on hubby's opinion at that point because you are so stuffed up you can't taste anything youself. Your stir fry is so beautiful though, how could it not taste amazing!

Oh how I have missed Asian stir fry type foods. This looks like a winner. Do you think this yeast sensitive person could successfully substitute apple cider vinegar for the Balsamic vinegar? Or would it change the whole effect?